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Thursday, July 18, 2013

Ulu Yam Loh Mee (Braised vinegar noodles soup) 烏魯音卤麵

Whenever we came down from Genting highland trip, usually we will detour to Ulu Yam Lama for a good Loh Mee, I think you might also did the same way. Here is a video talk about the origin of Ulu Yam Loh Mee, check it out if you know Chinese. Loh Mee is quite common in Tai Chou (noodles stall) in KL and Selangor, but Ulu Yam Loh Mee has slight difference as they pre-added dark vinegar into the soup.

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Understand Ulu Yam Loh Mee is using homemade noodles but not yellow noodles like those Hokkien mee. I bought this noodle from wet market, they called it as Shan Mian 生麵﻿

This is must have item-dark vinegar Yongchun
Laocu 永春老醋﻿

Ingredients used for a good Ulu Yam Loh Mee﻿

two ingredients to make it thick soup- Egg and tapioca flour water﻿

Ulu Yam Loh Mee, you can add extra dark vinegar if you prefer more sour..

You always make excellent savory and sweet recipes, Sonia! The noodles look so fresh and delicious - I wish I can get those fresh noodles from the store (but nearly impossible in the US). :( I love this recipe!